Spinach Ravioli with Creamy Pesto and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Ravioli with Creamy Pesto and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Creamy Pesto and Roasted Asparagus

Delight in a vibrant plate of spinach ravioli tossed in a silky, creamy pesto sauce, accompanied by tender roasted asparagus and perfectly grilled chicken breast, all coming together to create a balanced dish with a burst of herbaceous flavor.

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NUTRITION

556kcal
Protein
55.1g
Fat
17.8g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (approx. 140g)

4 ounces Grilled Chicken Breast (approx. 113g)

1/4 cup Creamy Pesto Sauce (approx. 60g)

1 cup Roasted Asparagus (approx. 134g)

1 teaspoon Olive Oil

Salt, pinch

Black Pepper, pinch

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the asparagus.

  • 2

    Toss the asparagus with olive oil, salt, and black pepper, then spread on a baking tray. Roast for 10-12 minutes until tender.

  • 3

    Meanwhile, season the chicken breast lightly with salt and pepper and grill over medium-high heat for about 6-7 minutes per side until fully cooked. Once done, slice into strips.

  • 4

    Cook the spinach ravioli according to package instructions until al dente. Drain and set aside.

  • 5

    In a saucepan over low heat, warm the creamy pesto sauce gently.

  • 6

    Combine the cooked ravioli with the warmed pesto, plate them, and top with slices of grilled chicken breast alongside the roasted asparagus.

  • 7

    Serve immediately while warm and enjoy the harmonious flavors.

Spinach Ravioli with Creamy Pesto and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Ravioli with Creamy Pesto and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Creamy Pesto and Roasted Asparagus

Delight in a vibrant plate of spinach ravioli tossed in a silky, creamy pesto sauce, accompanied by tender roasted asparagus and perfectly grilled chicken breast, all coming together to create a balanced dish with a burst of herbaceous flavor.

NUTRITION

556kcal
Protein
55.1g
Fat
17.8g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Ravioli (approx. 140g)

4 ounces Grilled Chicken Breast (approx. 113g)

1/4 cup Creamy Pesto Sauce (approx. 60g)

1 cup Roasted Asparagus (approx. 134g)

1 teaspoon Olive Oil

Salt, pinch

Black Pepper, pinch

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the asparagus.

  • 2

    Toss the asparagus with olive oil, salt, and black pepper, then spread on a baking tray. Roast for 10-12 minutes until tender.

  • 3

    Meanwhile, season the chicken breast lightly with salt and pepper and grill over medium-high heat for about 6-7 minutes per side until fully cooked. Once done, slice into strips.

  • 4

    Cook the spinach ravioli according to package instructions until al dente. Drain and set aside.

  • 5

    In a saucepan over low heat, warm the creamy pesto sauce gently.

  • 6

    Combine the cooked ravioli with the warmed pesto, plate them, and top with slices of grilled chicken breast alongside the roasted asparagus.

  • 7

    Serve immediately while warm and enjoy the harmonious flavors.